Pork Chops with Vinegar and Peppers (CATKTV)

• 1 cup sugar
• 1/2 cup table salt, plus more to taste
• 4 (8-10 ounce) bone-in rib loin pork chops, 1/4 to 1 inch thick, trimmed of excess fat
• Ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium red bell pepper, stemmed seeded, and cut into 1/4-inch-wide strips
• 1 medium yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 2 anchovy fillets, minced (about 1 teaspoon)
• 1 medium sprig fresh rosemary
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 3/4 cup water
• 1/2 cup white wine vinegar, plus 2 tablespoons to finish the sauce (optional)
• 2 tablespoons cold unsalted butter
• 2 tablespoons chopped fresh parsley leaves [Didn't have this on hand at the time though I do now after the next recipe I'll blog about]

Dissolve sugar and salt in 2 quarts water.  Brine chops in fridge for 30 minutes.

Mise en place.

Browned chops.

Cook onion until just beginning to soften.  Do the same with the peppers added in with anchovies and rosemary.  Add garlic and cook until fragrant.

Add water and vinegar and reduce.

Nestle in the pork chops and cook in a 400 degree oven until center of chops registers 140 to 145 degrees.

Swirl butter into the sauce and peppers.

Another punchy, vinegar-infused Italian this though this time enriched with butter.  Pork chops were quite moist.

Didn't do a side dish, but I had salad and a bit of the Tuscan stew still on hand.